This sounds like a strange combo, doesn’t? Well who cares, because it’s delicious!
You know me, I love a sweet and salty mix and this quesadilla is a prime example of how combining the two makes for a delicious meal.
I wish I could take full credit for this one. It’s pure genius and I’d be pretty proud if I came up with it on my own. But alas, this recipe stemmed from “That Was Vegan?”, which is easily becoming one of my favorite blogs. I stumble upon it when Daiya featured one of our recipes in their monthly round-up of favorite recipes and this one was highlighted along with our Cheezy Baked Rigatoni. Arikka had just recently gotten me completely addicted to pistachios, but I was clueless as to what to use them in for a dish. So instead of devouring an entire bag as a snack, I threw them in this quesadilla and let the yumminess follow 🙂
4 whole wheat tortillas
6 ounces Daiya jack cheese, sliced
2 cups baby spinach
3/4 cup dried cranberries
3/4 cup shelled pistachios
1/2 cup green onions
1/4 tsp black pepper
- Mix together cranberries, pistachios, green onions and black pepper
- Fold 2 tortillas in half and layer 1/4 of cheese and 1/4 of spinach leaves on the bottom, then add 1/4 of cranberry/pistachio mix ontop
- Fold the top over, then lay them side by side in a greased frying pan and cook over medium heat on both sides for about 4 minutes each, or until golden brown